Keto French Toast Muffins That Changed My Mornings
Fluffy, custardy keto French toast muffins made with just four ingredients — eggs, cream cheese, cinnamon, and baking powder. One net carb each, ready in 23 minutes.
- Total Time23 minutes
- Yield12 muffins 1x
Ingredients
Scale
- 8 large eggs
- 8 oz block cream cheese (room temperature, not spreadable tub)
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract (optional)
Instructions
- Preheat and Prep: Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or spray with nonstick spray.
- Combine Ingredients: Add eggs, cream cheese (cut into chunks), baking powder, cinnamon, and vanilla (if using) to a blender or stand mixer.
- Blend Until Smooth: Blend until the batter is completely smooth with no cream cheese lumps. Scrape down sides as needed.
- Fill Muffin Cups: Divide batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake: Bake at 400°F for 18 minutes until puffed, set on top, and golden brown around the edges.
- Serve: Serve warm with butter and cinnamon, sugar-free maple syrup (such as Lakanto), or your favorite keto-friendly toppings.
Notes
Use block cream cheese, not the spreadable tub kind. Let cream cheese come to room temperature before blending for a smooth batter. Muffins will puff up in the oven and deflate slightly as they cool — this is normal. Store leftovers in the fridge and reheat in the microwave for 15-20 seconds.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 110
- Sugar: 0.5
- Sodium: 135
- Saturated Fat: 4.5
- Carbohydrates: 1
- Protein: 7
